Effect of liquefaction time and enzyme addition on liquid sugar production from sweet sorghum starch by enzymatic hydrolysis

International Conference on Sustainable Agriculture for Rural Development 2018

Arif, A.B.^1 ; Sasmitaloka, K.S.^1 ; Winarti, C.^1 ; Wahyudiono^1

Indonesian Center for Agricultural Postharvest Research and Development, Jl. Tentara Pelajar No. 12, Bogor

16114, Indonesia^1

关键词: Alpha amylase;    Glucosidase;    Liquefaction process;    Optimum conditions;    Randomized design;    Soluble sugars;    Sweet sorghum;    Total sugars;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/250/1/012042/pdf
DOI  :  10.1088/1755-1315/250/1/012042

来源: IOP

【 摘 要 】

The development of liquid sugar production is being widely discussed both in the aspects of materials and methods. Sweet sorghum is one of the potential raw material for liquid sugar production. In this study, liquid sugar from sorghum was produced by enzymatic hydrolysis of two stages, namely liquefaction process using α-amylase and saccharification process using amyl-glucosidase. The purpose of this study is to determine the effect of liquefaction time and enzyme addition (α-amylase and amyl-glucosidase) to produce liquid sugar from sorghum by enzymatic hydrolysis. Raw material used in this study was sorghum starch. The experiment was arranged in complete randomized design with liquefaction time (10, 20, and 30 minutes), enzyme addition consist of α-amylase addition (5 and 3 mL/Kg) and amyl glucosidase-addition (5 and 3 mL/Kg), repeated two times. Results showed that ANOVA between liquefaction time and enzyme addition have significantly different of their characteristics (p